Creole Jambalaya Chicken Shrimp (Printable Version)

Hearty Creole classic with chicken, andouille sausage, and shrimp simmered with rice in bold Cajun spices.

# What You Need:

→ Proteins

01 - 8 oz andouille sausage, sliced into rounds
02 - 2 boneless skinless chicken thighs, cut into 1-inch pieces
03 - 8 oz large raw shrimp, peeled and deveined

→ Vegetables

04 - 1 medium onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
08 - 1 can (14 oz) diced tomatoes with juices
09 - 2 spring onions, sliced for garnish
10 - 2 tbsp fresh parsley, chopped for garnish

→ Rice & Liquids

11 - 1½ cups long-grain white rice, rinsed
12 - 3 cups chicken broth

→ Spices & Seasonings

13 - 1½ tsp smoked paprika
14 - 1 tsp dried thyme
15 - 1 tsp dried oregano
16 - 1 tsp cayenne pepper
17 - ½ tsp ground black pepper
18 - 1 tsp salt, plus additional to taste
19 - 2 bay leaves
20 - 2 tbsp vegetable oil
21 - Hot sauce for serving

# How-To Steps:

01 - Heat 1 tablespoon vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add sliced andouille sausage and cook until lightly browned, about 3 to 4 minutes. Transfer sausage to a plate and set aside.
02 - Add remaining oil to the pot. Season chicken pieces with a pinch of salt and black pepper. Add chicken to the pot and brown on all sides, about 4 to 5 minutes. Remove chicken and set aside with the sausage.
03 - Add diced onion, green bell pepper, and celery to the pot. Cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in rinsed rice, smoked paprika, dried thyme, dried oregano, cayenne pepper, black pepper, and salt. Cook for 1 minute, stirring constantly to toast the spices and coat the rice.
05 - Pour in diced tomatoes with their juices and chicken broth. Add bay leaves and stir well, scraping up any browned bits from the bottom of the pot. Return sausage and chicken to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring once halfway through.
06 - Nestle shrimp into the rice mixture. Cover and cook for 5 to 7 minutes until shrimp turn pink and opaque and rice is tender. Remove from heat and discard bay leaves. Fluff with a fork.
07 - Sprinkle with sliced spring onions and fresh parsley. Serve hot, passing hot sauce at the table for those who prefer additional heat.

# Expert Tips:

01 -
  • Everything cooks in one pot, meaning less cleanup and more time eating
  • The layers of flavor build as each ingredient gets its moment in the spotlight
  • It feeds a crowd and somehow tastes even better the next day
02 -
  • Resist the urge to keep lifting the lid while the rice cooks, or youll lose steam and end up with crunchy grains
  • The rice continues absorbing liquid as it rests, so if it looks slightly soupy when you turn off the heat, do not panic
  • Let the pot sit undisturbed for 5 minutes before fluffing, or the rice will turn gummy
03 -
  • Rinse your rice until the water runs clear to remove excess starch and prevent gumminess
  • Use a heavy-bottomed pot that distributes heat evenly so the rice does not scorch
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